Red Wine Poached Peaches
Source: Robert Cubberly, Le Petite Robert
1 cup water
2 cups sugar
3 cups red wine, full bodied, like zinfandel or syrah
6 each black peppercorns
¼ each cinnamon stick
6 each semi-ripe peaches, free-stone varieties are best
3 sprigs basil
Combine the water, sugar, wine, peppercorns and cinnamon in a stainless steel pan, bring ingredients to a boil then reduce to a simmer.
Fill a second pot with water and bring it to a boil. Score the peaches and place them in the pot with the boiling water for 15 seconds. Then remove them and plunge them into an ice bath.
When they are cool, remove the peaches and peel them.
Slice the peaches into half-inch thick wedges.
Place the wedges into the simmering syrup and cook for 3 to 5 minutes, the meat should be tender but hold its shape. This is best done in small batches. Then place the cooked fruit on a tray where it can drain.
Reduce the poaching liquid by ⅓, cool, then add the peaches to it to store.
Serve these with your favorite cookies or over vanilla ice cream.